Boneless chuck roast with potatoes, carrots, celery, and vidalia onion slow cooked into pot stew tonight with fried cornbread to go with— The ice cold longnecks were a perfect match to working in the yard and lighting the burn pile again— Grind on—
Grilling 3/4” bone-in center cut pork chops tonight seasoned with coarse black pepper and Everglades seasoning—and you guessed it, Pat’s Ho-made BBQ sauce on the last two turns— Fresh yellow squash and vidalia onions stewed down and fresh field peas & snaps to go with— The ice cold longnecks will do their part so I’ll try to do mine—
Cooking dinner tonight. Lime cilantro rice. Wilted spinach with lemon juice and olive oil. Teriyaki and sesame pork chops.
Bill/Lurker; What the hell.................... This thread was on PAGE 3!!!!!!!!!!!!! Are you guys on diets or something??????
Lol— We got our hunting lease finally opened back up for the last two weeks of the season after H/Michael so with a two week hunting season I’ve been kinda busy— Today closed it out so— Tonight is was 1 1/2” thick boneless ribeyes, grilled asparagus, and twice baked potatoes— And yes, the ice cold longnecks were especially good after two weeks of staying after it in the deer woods— Yep, it was a good two weeks—I got a 9 pt last week and a 10 pt this week—
Grilling 3/4” thick bone-in center cut pork chops, fresh field peas w/snaps, Dixie Lily Yellow Rice dinner w/ Rotel tomatoes— The ice cold longnecks only make it “mo-better”— A tumbler of 1792 Kentucky Straight after supper to watch our Gators will be “Top Shelf”—
Going with one of my Mama’s favorite meals to fix when we were growing up— Pressure-cook pork neck bone seasoned with salt, coarse black pepper, and Better Than Bullion ham seasoning—set out on a platter to cool, then pick/pull the meat clean and return to the broth it cooked in— Just add your rice, return to low boil, then simmer for about 20 minutes— It’s been sunshine and 85* here today—makes the ice cold longnecks very enjoyable on the back porch—
Tonight it’s tortilla chips , shredded chicken from a container, caso sauce, hot sauce (toco bell) ,jalapeños and sour cream. And for desert an ice cold long-neck
K I S S Friday— Opening the series with Beer, Burgers, & Fries— That’s ice cold longnecks, grilled cheeseburgers, and just for @wingtee home made cut up French fries—
Thank u sir and save them for me when I catch up with u!!! Please have a side cup of Bacon Ketsup, oh hell make it the whole bottle
Pints of IPA ? Some advice .. just go along with @74nole .We do want him cranky. So hail to the long necks!
Yesterday I make pork tacos with toppings of a tomatillo/chipotle salsa, a pico de gallo jazzed up with serrano peppers, and diced radishes. For the taco meat I make an ancho and chili de arbol paste with a little lime juice and rub that on a 5 lb Boston butt. I then saute onions and garlic in a Dutch oven with bay leaves, cumin, corriander, oregano, allspice, and sugar. Then I add a bottle of Modelo Negra and bring to a boil. In goes the pork, cover, and put into a 350 F oven for 3 hours. Then shred and mix with the juices.
